Christine from Los Angeles, shares her tips
and success with us. She wasin charge of supplying food after a boating
race on 3 different days, oneeach on three different weekends. Christine
was participating in the races too...what an organized woman!!

The objective was to supply food for 100 people
with a budget of $100.00per day, or as close to that as she could.

London Broil SandwichesOven grilled at my house, then the next day at the yacht club I
thinlysliced the meat (wanted shoulder, got top round, almost 20 lbs at
$2 per),then warmed it over the stove, partially because it wasn't all the
waycooked because the hunks of meat were so giant. I served them
withprovolone cheese slices (3 packages), onions roasted in the oven
and slicedand horseradish, mayo, mustard on toasted rolls (100 rolls).Toasting the rolls was key.Two veggie platters: lightly steamed broccoli, cauliflower,
carrots, greenbeans, with raw red and green pepper slices. Dip was roasted
onions (again)chopped in food processor with bacon crumbles and sour cream.Chips, salsa, & guac.Cost: $130

DAY TWO:

Chicken fajitas24 lbs of boneless skinless thighs. I picked thighs because
they're cheaperand more forgiving for reheating (juicier, etc.) These I sliced
fajita-sizeand marinated in lime juice with various herbs and spices for a
couple ofhours. Then I cooked them in batches over the stove, leaving
them a littlerare since I would be heating them up the next day. BIg can
of refriedbeans, made my own spanish rice with enchilada sauce and plain long
grainrice. Served with flour tortillas heated in the microwave,
shredded cheese(5 lbs), fresh cilantro, salsa and guac.Same veggie platters, different dip: an aioli thing thatwas way too garlic-yChips and black bean salsaCost: $140

Notes from Christine:I am a good cook and I got so much for my money because this was
prettylabor intensive. Just finding vessels to hold everything (not
to mention myfridge!) was a challenge. However, each day was an absolute
triumph, and Ihave never received so many compliments. This crowd is used
to pre-fab deliplatters and mini hot-dogs; canned chili if they're lucky.

Fortunately there was a bar so I didn't need to budget for drinks.

If anyone would like more details I would be happyto share.Best,Christine D.xtine@moonshine.com